Simply Crispy Asparagus

I was really excited about having my own apartment kitchen this year, but then I realized something: I actually don’t eat a lot.

For example, one day I raided the bulk foods section of my local grocery store. Among my digs: precisely $0.21 worth of black rice.

Not that I counted the grains, but there were 132 of them. (Kidding.)

I also bought a head of cabbage once.

I’m now planning its half birthday. (Kidding? You decide.)

So naturally I was a little miffed when I found out that asparagus is only sold in impossibly large bunches.

3 weeks later: progress?

I was never a fan of asparagus. Oven roasted asparagus sounded cool, yes, but it always had this toughness that had me feeling like a cow chewing on dry prairie grass.

And then I discovered the sautéed asparagus method.

And my life changed.

Simple Sautéed Asparagus

I didn’t have much appreciation for the natural taste of vegetables until this. This cooking method really softens the outer toughness of asparagus, but preserves it inner crunchiness. It also infuses a slight caramelization that enriches its naturally fresh & vibrant taste. And the sprinkling of a little salt to sensitize your taste buds—oh my oh my.

Oh yeah, and it’s incredibly healthy.

You’ll Need:

5 stalks asparagus

2 tbsp oil

dash of salt & pepper

Steps:

Cut the asparagus.

This may or may not be 5 stalks as instructed

Get enough oil to coat the bottom of your sauté pan. Heat the pan on medium-high.

Why yes, my stove is actually a wooden table

Toss in the ‘sparagus and cook for 5 minutes. It should get slightly brown and very sizzlingly hot.

Just how I like my men wait what

Top off with a dash of good old salt ‘n pepper.

Et voila. Asparagus is probably one of my favorite vegetables now, to be honest.